CARMEN'S RESTAURANT.

stagnant water and food debris inside cooler units must be clean to avoid cross contamination ice machines dirty with black mold and soils accumulations must be clean to avoid cross contamination

food containers lids dirty with soils and grease accumulations must be clean to avoid cross contamination

missing bodily fluids writing procedures /spill kit.

missing blue lights in different areas to control pest activity

sanitizer containers at floor level must be 6 inches out the floor level

ceiling tiles broken with water marks in different areas must be replace or repair to avoid contamination

shelving under working tables and cooking equipment rust and oxidize must be replace or repair to proper condition front beer cooler units bottom surface rust and oxidize with stagnant water must

fly activity observed must be contact pest management to eliminate pest

holes on ceiling in different areas must be close all holes to avoid pest harboring and chemical contamination by expose construction material

floors kitchen with cracks and rough surfaces -missing sealed surfaces - must be replace or repair to smooth and easy to clean surfaces

broken light shields on kitchen area must be have replace or repair kitchen area

holes on ceiling tiles inside kitchen area must be close all gaps or holes to avoid pest harboring

missing individual towels at hand sink must be have individual towels on all areas

floors and walls dirty with soils and grease accumulations must be clean to avoid cross contamination

missing bodily fluids writing procedures /spill kit.

cooked shrimp without cover or lid inside freezer unit also not date or day marking must be discard to avoid cross contamination PIC must be ensure food containers must be have cover or lids ins

missing date marking on food containers inside cooler units must be have date marks on all food containers in all areas

employee using same towel to clean plates and clean food surfaces preparation must be use clean towels when contamination occurs on food plates

ceiling shield open on kitchen area with expose material must be replace or repair to avoid cross contamination gap under back door entry to adjacent dining area must be replace or repair to prope

using thank you bags and recycle multi use plastic containers as food containers must be use approved containers as food containers to avoid chemical contamination during food preparation

missing bodily fluids writing procedures /spill kit

missing date marking on food containers inside cooler units must be have proper date mark on food containers

cooking equipment -fryers- dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

missing labels on food containers in all areas must be have proper labels in all areas

cooler units dirty inside and outside in all areas must be clean to avoid cross contamination

cement floors inside kitchen area with rough and cracks surfaces must be replace or repair to smooth and easy to clean surfaces

food containers inside cooler units lids dirty with food debris, spills and drippings must be clean to avoid cross contamination

guacamole measured at 49 degrees F; sliced ham measured at 50 degrees F; raw eggs measured at 60 degrees F

cloth towel(absorbent material) stored underneath the cutting board.

expired permits for all four staff members on site.

clean the soda nozzles thoroughly

cheese 50'f, 51'f tomato 47;f meat 54'f

200 ppm chlorine

observed raw eggs and raw chicken above sodas observed raw meat store together with raw chicken

observed broken base board next to ice machine

observed utensils in the hand sink

cheeses, ham,meat

hash brown 67° F

200 ppm chlorine

sanitizer bucket next to oil boxes

Ran meat store together with tomato, Raw meat above saucy

all food in coolers

observed roach in the kitchen

Boxes of raw shell eggs stored over cheese in reach in cooler. Please keep eggs away and not over other ready to eat foods.

Mop cloths observed out of sanitizing solution.

Bare concrete throughout kitchen with standing water. Floors should be easily cleanable and non-porous

Reach in cooler showed 51°F and 57°F Pico de Gallo 52.3°F Diced Mushrooms 47.1°F Please ensure cold hold remains at 41°F or below.

Employees observed not wearing gloves upon beginning of inspection. Gloves observed being donned, but hand wash sink in kitchen production area blocked.

No sanitizer prepared at time of inspection. Please include proper preparation of sanitizer as part of opening procedures. Please have employees properly test sanitizer so that it remains in effecti

Ice scoop in beverage service area observed with handle resting on food ice.

Light bulb without shielding over tortilla chip service area.

Hand wash sink was used to store a stainless steel container with dirty water. Container was removed, but was later returned to hand wash sink.

INTERIOR OF REACH IN COOLER

DAMAGED LIGHT BULB SHIELD

ICE SCOOP HANDLE IN ICE